How Food Made HistoryJohn Wiley & Sons, 8 ago 2011 - 288 páginas Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies.
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Índice
| 2004 | |
| 1787 | |
Genetics and Geography | 1812 |
Forest Farm Factory | 1831 |
Hunting Herding Fishing | 1852 |
Fishing | 1861 |
Preservation and Processing | 1873 |
Trade | 1895 |
Cooking Class | 1912 |
National Regional and Global | 1928 |
Eating Well Eating Badly | 1956 |
Starving | 1979 |
Cornucopia or Pandora s Box? | 1997 |
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Términos y frases comunes
abundance Africa agriculture Americas ancient argued Asia Australia became Cambridge University Press cassava cattle cheese China Chinese choices colonization Columbian exchange common consumers consumption cookbooks cooking created crops culinary cultivation cultural depended diet dishes domestication dominant early eaten economies emergence ethnic Eurasia Europe European example famine famine foods farmers farming fish food production food system forest forest gardens genetic global goats grain growth haute cuisine herds History Holocene hominins human human migration hunter-gatherers hunters hunting imperial important increased India industrial Italian cuisine Japanese Cuisine landscape legumes maize meals meat migration milk million tons modern monocultural national cuisines Neolithic Revolution nineteenth century nutrition obesity Oxford particularly pattern percent pigs places plants and animals population preservation regions Revolution rice role salt sheep significant social societies spices spread sugar supermarket taboos taste technologies trade tropical tubers twentieth century typically urban varieties vegetarianism wheat wild